MAKES 30
42 cream-filled chocolate sandwich cookies (Who are we kidding, do any other cookies hold a match to OREO cookies??), 30 left whole and 12 coarsely chopped
2lbs cream cheese, room temperature (Equivalent: 4 Philadelphia Cream Cheese pkgs)
1 cup sugar
1 tsp pure vanilla extract
4 large eggs, room temp, lightly beaten
1 cup sour cream
pinch of salt
1. Preheat oven to 275F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on med-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22mins. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
This was my contribution to Easter Sunday dinner at my parents, who claim they do not like cheesecake. Either this recipe has converted them, or they were acting like loving parents and PRETENDED that they loved them. Either way, these are substantial little desserts that are packaged in single-serving sizes. I will definitely makes these again.
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